Holiday Party #1

Perfect PairingsPerfect Pairings

A little wine, some tasty snacks, cute decorations, and a lot of happy memories with great friends! Ask each couple to bring a bottle and a favorite nibble to help you host an elegant-but-easy wine tasting soirée.

Good Times
(On a) Roll

Salami, cheese, olives, and bread – this hearty sandwich layers all your appetizer–platter favorites into a single bite!

Cocktail Muffuletta

Cocktail Muffuletta

The muffuletta hails from New Orleans, where they know a thing or two about food ...and parties. Swapping the traditional round loaf for a baguette makes this classic sandwich appetizer-friendly. Leftover olive salad is delicious on crostini with goat cheese.

  • 20 min prep
  • 8 to 10 servings

Ingredients

Cooking Directions

  1. Chop the olives, red peppers, and capers; toss in a glass or ceramic mixing bowl. Add red onion, parsley, and 2 tablespoons of the olive oil; stir to combine. Season to taste with black pepper; set aside.
  2. In a small bowl, whisk the vinegar and mustard. Season with salt and pepper; whisk in the remaining 2 tablespoons of olive oil. Set aside.
  3. Using a bread knife, carefully cut baguette in half lengthwise. Using your fingers, scoop out a good amount of the loaf's soft middle. Brush both halves the red wine vinaigrette. Cut the meat and cheese to fit the width of the baguette; layer as follows: salami, half of the cheese, mortadella, ham, remaining cheese. Generously top the stack with olive salad and the top layer of the baguette. Roll in plastic wrap and let sit, refrigerated, for 1 hour (or up to 6 hours) allow the flavors to meld and the dressing to soften the bread.
Kate McMillan

Kate McMillan Chef & Event Planner

Kate McMillan is chef and owner of Kate McMillan Catering. She has authored 9 recipe books for Williams-Sonoma and worked as an event planner for Vogue and Glamour magazines. She lives in Northern California with her husband and their three daughters.

katemcmillancatering.com
Pro Tip

International ideas

Ask guests to bring nibbles that play off a theme – Spanish tapas, California small plates, or Italian antipasti–along with wines made in the chosen region.

Bubbles go with everything!

Sparkling wines make a great choice, especially around the holidays. The POP! of the cork sets a festive tone, and a flute full of bubbly helps any party feel like a celebration whether you're nibbling caviar or chips and dip. On a budget? Spanish cava is often half the price of its French cousin, Champagne.

Wine Pairings Chalkboard Wreath DIY

Wine Pairings Chalkboard Wreath DIY

By Brittini Mehlhoff of Paper & Stitch

For a unique way to display wine pairings during your holiday party, try this chalkboard wreath DIY sign idea. Since rosemary is used to create the wreath, this piece is not only functional, but also fragrant for the holiday season.

  1. rosemary sprigs
  2. pepperberry branches
  3. wood or masonite circle (6-10 inches in diameter)
  4. primer
  5. chalkboard paint
  6. paint brush
  7. hot glue gun

Start by priming the wood circle with 1-2 coats of primer.

Once the primer is completely dry, paint with chalkboard paint.

Once the the chalkboard paint is dry, you can start attaching rosemary sprigs with hot glue. The easiest way to do this is to run a bead of glue around the circle, toward the edge, and attach the rosemary as you go. Then add a few sprigs of pepperberry the same way and you're ready to entertain...

Photography by Amelia Tatnall of Bloom & Lo

Wine Pairings Chalkboard Wreath DIY Steps
Brittni

Brittni Mehlhoff DIY & Home Decor Expert

Brittni Mehlhoff is a craft stylist living in Atlanta, GA. In addition to styling, she is the founding editor of Paper & Stitch, a DIY lifestyle blog that features accessible, modern project ideas and recipes for a hip and happy home. Her work has been featured in numerous craft books, print publications, and popular sites, such as Woman's Day, Better Homes and Gardens, Country Living, Apartment Therapy, and many more. In 2014, Paste magazine named Paper & Stitch #2 on its list of top 10 DIY blogs to follow.

No Wine? No Problem.

Food pairings aren't just for chardonnay and cabernet anymore. Here are four other festive beverages that complement holiday food.

Belgian Ale + Ripe Cheese

Belgian Ale + Ripe Cheese

A farmhouse style – like Saison Dupont or Ommegang Hennepin – cuts through the gooey richness of P'tit Basque or triple crème Brie.

Savory Soda + Tapenade

Savory Soda + Tapenade

Designated drivers love to sip a festive, non-alcoholic sparkler. Spike fizzy water with a sprig of rosemary or long orange spiral.

Hard Cider + Cheese Straws

Hard Cider + Cheese Straws

Serve crisp, dry cider – a French or English style works well – alongside flaky pastry twists made with the sharpest cheddar.

Irish Stout + Gingerbread

Irish Stout + Gingerbread

Some drinkers consider a pint of Guinness dessert all by itself. Pair it with gooey, spicy cake and you're sure to be enchanted.

Green Olive Hummus with Rosemary Naan

Green Olive Hummus with Rosemary Naan

Naan is a puffy Indian bread; if you can't find it, substitute thick pita bread.

  • 10 min prep
  • 25 min cook
  • 8 to 10 servings

Ingredients

  • 2 (15 oz.) cans garbanzo beans, rinsed and drained
  • 1 cup Lindsay® Naturals California Green Olives, plus a few extra for garnish
  • 2 cloves garlic
  • 1/3 cup tahini (sesame paste)
  • 1/4 cup fresh lemon juice (from about 3 lemons)
  • 6 tablespoons extra-virgin olive oil, plus more as needed
  • Salt and freshly ground black pepper
  • 8 pieces naan
  • 3 tablespoons chopped fresh rosemary, plus a few sprigs for garnishing

Cooking Directions

  1. Place garbanzo beans in a food processor fitted with a metal blade. Add the olives, garlic, tahini, and lemon juice; process until mostly smooth. With the machine running, slowly add 6 tablespoons of olive oil, or more as needed to get desired consistency. Season to taste with salt and pepper. Transfer to a small serving bowl, drizzle with more olive oil, and top with a few chopped green olives.
  2. Heat a grill pan over medium-high heat. Brush both sides of the naan with olive oil and grill until warm, 2 to 3 minutes per side. Transfer to a cutting board; lightly brush again with olive oil and sprinkle generously with rosemary and salt. Cut into 1-inch triangles and serve alongside the hummus on a rosemary-sprig garnished platter.
Pro Tip

Something Sweet

Dip dried apricots into melted dark chocolate and sprinkle with chopped pistachios. Serve with small glasses of port or dessert wine.

Like Mexican food? Then you’ll love this party...

Tamale Party Guide